The Use of Qualitative Analysis in Food Research and Technology: Considerations and Reflections from an Applied Point of View

Doyle, N, Swain, D, Roberts, J and Cozzolino, D 2017, 'The Use of Qualitative Analysis in Food Research and Technology: Considerations and Reflections from an Applied Point of View', Food Analytical Methods, vol. 10, no. 4, pp. 964-969.


Document type: Journal Article
Collection: Journal Articles

Title The Use of Qualitative Analysis in Food Research and Technology: Considerations and Reflections from an Applied Point of View
Author(s) Doyle, N
Swain, D
Roberts, J
Cozzolino, D
Year 2017
Journal name Food Analytical Methods
Volume number 10
Issue number 4
Start page 964
End page 969
Total pages 6
Publisher Springer New York LLC
Abstract The application of qualitative analytical techniques is usually associated with the analysis of data sets targeting issues related with the presence or absence of a particular class or type of sample, pattern recognition and cluster analysis. In food sciences, these techniques are generally used to deal with the authenticity, classification, discrimination, fraud and origin of foods. In recent years, qualitative analysis became more relevant in both food research and industry applications, addressing fraud and traceability concerns in the food value chain. In this overview, some of the most common classification methods and techniques used in food sciences will be briefly described, with emphasis on the validation, interpretation and reporting of the results obtained.
Subject Food Sciences not elsewhere classified
Keyword(s) Unsupervised
Supervised
Principal component analysis
Classification
DOI - identifier 10.1007/s12161-016-0654-8
Copyright notice © Springer Science+Business Media New York 2016
ISSN 1936-9751
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